Dondi (its our nickname) or Dondakaya used to be my most favorite vegetable of all when i was a kid. I used to have this tindora curry at least twice a week for lunch, and that used to make my moms job easy early in the morning. This dondakaya frydoesn't need any fancy ingredients, just salt and chilli powder( with garlic and coconut ) would do the trick.

This one reminds me of my grandparents garden. They had all kinds of veggies and Tindora used to grow so much they used to distribute to neighbours and friends. They were so fresh, tender,very firm and round. They are the best tindora i ever had. And my thatha( grandpa) used to eat the raw ones( hey its not that bad, give it a try once ) and to my surprise it wasn't that bad. And my ammamma( grandma ) i remember her spending most of her time in the kitchen cooking for soninlaws, daughters and the grand children and its not just her cooking but the love and care she used to put into each and every dish. Actually that's how she used to shower her love towards us. Ammamma you are the best!!!

To make vellulikaram( Garlicky red chilli powder):1/2 cup red chilli powder1/2 -2/3 cup salt( you can add in the curry later if you need more )2-3 small garlic cloves10 curry leaves2 two inch dried coconut squares or 1/2 cup dried coconut powder

Run these in a blender and store it in an air tight jar.

How to:Wash and dry the tindora / dondakayaCut them into 1/2 inch roundsIn a wide bottomed pan, heat 1/4 -1/3 cup oilFry these chopped pieces along with some salt until golden brownWhen they are crisp and cooked, transfer them on a plate with paper towels to drain excess oil( if any)Wipe off the pan with paper napkinsSwitch on the heat put the fried tindora back to pan and add the prepared garlic red chili powderFry for 1 min and adjust salt to taste

Serve this with hot rice or chapathi. I like mine with some hot rice with ghee( clarified butter) and simple tomato dal. Yum tastes so goooood!